Microwave cooking

Have you ever wondered about the dangers of microwave cooking or about how the microwave works? Ever had any inkling that there may be some dangers of heating your foods in the microwave? I love the old adage that says not all that glitters is gold – there’s truth in it.

How much nutritional value you lose from the food depends on how much heat you’ve applied, the method of cooking you’ve used, and the kind of cookware you’ve used. So, even common cooking methods such as boiling, steaming, grilling, roasting are all carried out at high temperatures and make you lose nutrients from your foods.

The microwave heats between temperatures of 200 degrees to 400 degrees! According to a study carried out by Stanford University, they found that microwave cooking of vegetables was associated with a decline in nutrients of the foods microwaved.

You should always make decisions that would favour you and your family’s health and well-being. There are enough problems around as it is, you don’t need any extra controversial health-problems instigating stuff.

Your body craves the nutrients in your food for good subsistence, to keep you energized, and to prevent, avoid, combat and reverse diseases. With the possible dangers of microwave cooking, you do not need any machines killing those precious nutrients for you and giving you dead food.